CHAKKARAI PONGAL(SWEET RICE)

U NEED:
Good quality raw rice: 1 cup soaked for 15 mins
moong dal: 1/4 cup
jaggery: 1&1/4 cup
ghee: 3 tablsp
cashewnut pieces: 2 tsp
kismis: 1 tsp
cardamom powder: 1 tsp
nutmeg powder: 1/2 tsp

Method:
1. Heat a pan and lightly dry roast the moong dal. Add to the soaked rice,wash well and pressure cook the rice-dal well(3 whistle).
2. In the same pan add 1 cup water and the jaggery. Melt the jaggery and strain the liquid to remove the impurities. Pour the liquid back to the pan and simmer till it is slightly reduced.
3. Add the cooked rice-dal to the simmering jaggery and stir.Continue stirring. Add 2 tablsp ghee and continue stirring well till the pongal is well blended in the jaggery and leaves the side of the pan.
4. Add cardamom powder. In another pan heat the balance ghee. Add the cashews and kismis and saute  till light brown.Add to the simmering pongal. Off the gas.Add the nutmeg powder, stir once well and cover the pan with a lid.
5. After 10 mins transfer the pongal to a serving dish and serve warm  as a dessert.

Note: Basmati rice can also be used.
 Chakkara pongal and hot vadas were made by my mother every month on Purnima day as Prasad to Goddess Lalitha/Durga. This recipe above is dedicated to her because she was one Mom who enjoyed cooking and I have learnt a lot from her. Thanks Ma.
Try this yummy sweet dish and enjoy eating it.
Bon Appetite!!!!!!!!